Chicken Satay Recipe

Malay Satay — those little skewers of meat with peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of Satay exudes from practically every corner you pass: road side Malay stalls, hawker centers, pasar malam(night markets), kopi tiam (Chinese coffee shops), and even high-end restaurants…

Of course Satay is universally loved across Southeast Asia. (It’s commonly believed that Satay is the region’s distant cousin to Middle-Eastern Kebabs, thanks to the spice route and the culinary influence of early Arab traders.) However each country has their own interpretation for Satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead…

No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malay cooking; shallots, lemon grass, turmeric powder (kunyit), and coriander seeds. The basic recipe calls for the cook’s meat of choice — be it chicken, beef, lamb — to marinate for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Malay Satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely.

When I make Satays at home I often save time by using off-the-shelf satay marinate powder such asAyam Brand Satay Seasoning (aka “cheated“), but the existence of Rasa Malaysia has motivated me to cook everything from scratch nowadays. So I will admit to modifying the traditional Malay recipe with a tint of Kecap Manis and Oyster Sauce substituting for salt and sugar. But as you can infer from these pictures, the end results were delicious. You can almost smell the enticing aroma of Satay from your computer, can’t you?

RECIPE: CHICKEN SATAY

INGREDIENTS:

4 chicken legs and thighs or 4 chicken breasts (deboned)

SPICE PASTE:

1 teaspoon of coriander powder
2 stalks lemon grass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons of cooking oil
1 teaspoon of chili powder
2 teaspoons of turmeric powder (kunyit)
4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)
1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)

METHOD:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

Malay Style Coconut Rice (Nasi Lemak)

Ingredients:

• 2 cups uncooked rice, washed
• 1 cup thick coconut milk, from 1 coconut
• 2 cups water
• 2 screwpine leaves, knotted
• 2 cm fresh ginger, sliced
• 3 onions, sliced
• 1 cinnamon stick
• 1 star anise
• salt
• sugar

Directions:

Prep Time: 20 mins
Total Time: 50 mins

1. 1 Mix all ingredients in rice cooker and cook till rice is cooked and dry. Stand for 10 min before fluffing up and leave it for another 10 minute.
2. 2 Serve hot with SAMBAL, sliced cucumber, fried peanuts and hard boiled egg.

Malaysian Chicken Curry

 Ingredients:

• 1/2 cup desiccated coconut (dried flaked coconut, unsweetened)
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• chili flakes
• salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons ginger, minced
• 2 garlic cloves, minced
• 1 small onion, chopped (red or yellow)
• 2 red chilies, chopped
• 1 stalk lemongrass (bruised and cut into chunks)
• 2 tablespoons curry powder
• 2 tablespoons chili paste (less or more depending on your tolerance)
• 2 tablespoons curry leaves, chopped
• 1/2 cup coconut milk (i use the low fat variety)
• 3 skinless chicken thighs (halved so it makes 6 pcs)
• 3 tablespoons evaporated low-fat milk
• 1 -2 cup frozen mixed vegetables (carrot, green beans, pepper etc)

Directions:

First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300°F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.

Heat olive oil in a medium saucepan.

Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.

Stir in curry powder, mix well for another minute.

Stir in chilli paste, stir fry until well-combined.

Add curry leaves, stir fry until fragrant (about 1-2 minutes).

Add about 1/2 - 1 cup of water and coconut milk.

Simmer for 2-3 minutes.

Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry. 

 Add the evaporated milk to the curry, stir well.

Add the vegetables and simmer for another 10 minutes.

You may add some salt and pepper if desired (i usually add a good dash of black pepper). 

Finally, stir in the dessicated coconut (the mixture should be quite thick).

Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.

 

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Penang Hawker Food

It is no surprise when Penang Hawker food can be remembered by all visitors and Hokkien Mee being really famous now. Our street food is ridiculously cheap, the warmth and ever smiling local hawker would complete your stay with our delectable food. Peddling in food carts along the beaches or food courts, one finds food from all regions surrounding Penang Malaysia.

Hokkien Char, A Hokkien Dish recipe prepared with vermicelli and noodle with prawns, pork slices, bean spouts and chai sim. A Chinese noodle dish.

Lor Bak, Wan Ton Mee, Mee Goreng or Mee Rebus, Satay Rojak brings back fond memories for you, I am sure. These are what we called street Penang food or hawker food.

Penang Food is Malaysia's center of good food and it comes as no surprise as we are unique in Malaysia because of our diverse culture.

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With Asian dishes top on the list, the diverse Chinese dishes and Chinese food in the restaurant is also surprisingly affordable for a romantic dinner for two.

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Malay Food

Traditionally, the lifestyle of Malays is one of agricultural and fishing. While fish is caught from nearby padi fields, rice is home grown on its home ground. In the past, Malays tend to have these attitude that they do not need much cash as all needed is surrounding their compound.

Wild roots, herbs and tree leaves are (salad) ulams for their daily diet of Malay Penang food. Belachan is in almost every Malay recipe.

For breakfast, they eat Kuih (cakes) made from starchy grains and roots such as glutinous rice, sweet potato, tapioca, or sago palm. The pandan (screw pine leave) is used the same way the English would use Vanilla. One Malay recipe dish stand out among the whole main course of dishes is the Nasi Lemak

English dishes from English cuisine but prepared by professional chef who left the hotel industry can be found all over the island. Fine class dining is one example. Their appetizer dishes as starters are mild, light and well prepared.

Some gourmet dishes flicking up European recipe, Korean Food recipe, done as main course recipe is commendable. The minority group of Eurasians. Portuguese or Dutch sailors also intermarried with the locals, forming a subculture called the Seranis.

Southern Indian Food, Chapati, Pandan and Santan Layered Agar Agar (Jelly), Spicy chicken curry dish, Pickle cucumber and pineapple, Friend Bee Hoon (A pot luck meal set)

Eurasian Food

Unlike the Chinese entourage of the Princess Hang Li Po, the Seranis or Eurasians as they came to be known, adopted the religion, language and cuisine of the Portuguese.

The Portuguese, like the Malay, were seafarers on a grand scale, and their cuisines blended beautifully, so you can imagine our Penang food being fused left and right.

The term Eurasian came to include the children of the Dutch and English liaisons with Malaysian women. The Penang Food of the Eurasian community represents the deepest blending of the cultures of Malaysia, including the influences of Malay, British East Indies, Dutch, Portuguese, Indian, Chinese and Nyonya cooking.

Indian food

Curry chicken recipe prepared by the Southern Indians Penang Food are usually hot and typically use spices like turmeric, coriander, ginger, aniseed, cummin and black peppercorn. The chicken curry can be prepared wet or dry by adding coconut milk or santan. Tamarind is added for fish curry dishes to cut the spiciness. Thosai (rice and lentil pancakes), idlee (steamed rice patties), are served with dhal or sambal

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Chutney made from young coconut, mint, onion with coriander leaves are grinded and served for this morning or light meals. They will end their meals taking rice beverage which consist of rasam (a soup filled with pounded ginger recipe, fried spices and tamarind juices). Tairu or yoghurt, payasam with vadai is a must to eat on this banana leaf affair. Southern Indian Penang food is different from that in India. You will not get to eat some of these dishes in India, yes! You can bet they are finger licking good. Oh yes, try using your fingers to eat, it is acceptable even with two fingers, ya1

North Indian Penang food tends to be milder. The curries dishes features aromatic spices like cinnamon, cloves, cardamom, aniseed and saffon.

The masala recipe in food india uses cashew nuts, almonds and raisin. Dairy products like milk, cream, yoghurt and paneer (cottage cheese).

The most popular of all and a new trend to eating are Mamak food called Nasi Kandar. These Indian Muslims Penang Food are not rice cooker recipes. They are cooked in huge cauldrons. A typically main course recipes of rice based buffet with ten over curry dishes. The chicken or meat curries havea distinctive flavour. You should try this Nasi Kandar flavored dishes with a mixture of curries from beef, mutton or chicken recipes.

Kuih Kodoh (Sweetened Banana Patties) and Deep Fried Yam and Sweet Potato with Kuih Bakul (Nian Gao), a lovely Nyonya dessert

Vegetarians dishes by both Chinese and Indians are a hit too as more people are getting to be health conscious. The soybean based vegetarian food, cooked and tasted like meat or seafood is a recent craze.

No garlic or onions are used by the strict vegetarians when cooking their dishes. Some vegetarians are allowed eggs in their diet.

Nyonya Food

The Peranakan Food or Nyonya Penang Food is another great choice of mix culturalfood. Spicy, hot, sourish, salty from the Chinese cuisine and curry recipes and dishes from the Malay and Indian influences. The food is generally spicy with the use of sambal and curry.

The Nyonyas are famous for their kuih, like Pulut Tatai, Huat Kuih, Kow Chan Kuih 9 layers sweet cakes), Rempah Udang ( a cake made of glutinous rice stuffed with chukur (kind of root) and prawns.

Some of the shrimp curry or fish recipes are unforgettable meal recipes. The Nyonya Penang Food are enchanced with Thai influence while our Malacca Nyonya has Malay recipes elements.